This recipe is apparently unique to Northern Ireland and uses soup/herb celery which is hard to find outside the area, but regular table celery can be substituted (including the leaves).
- 2 lbs beef shin or similar beef on bone
- 60g soup mix (30g barley, 15g red lentils, 15g split peas)
- 3 carrots
- 1 white onion
- field celery or 1 stalk celery, plus any leaves on the bunch
- 2 leeks
- 1 bunch parsley
- Place the beef in a large stock pot, cover with water and stew for 1 - 2 hours.
- Allow the stock to cool, skim off any fat.
- Add the soup mix to the stock, bring to the boil and simmer for 1 hour.
- Roughly chop the leeks (green and white parts), onion, carrots, celery and parsley. Add to the soup. Season well and simmer until the vegetables are soft.
Whole boiled potatoes are traditionally placed in the soup at time of serving.